"Not all of us can do great things. But we can do small things with great love." ~ Unknown
Tiny yogurt and berry parfaits might not have been the specific intended result of the above quote, often attributed to Mother Theresa, but these adorable appetizers were certainly small and definitely done with great love. As a healthy twist on the dessert-shooter trend, these breakfast treats were an indulgence that even guests following a diabetic or gluten-free diet could enjoy at Sunday's reception honoring the graduating seniors of our church. And the parfaits seemed to be a hit with the rest of the crowd, as well!
For our reception, I purchased DLux Mini Shooter Dessert Cups, available in sets of 50 or 100 with free mini spoons. For the reception, we only needed around 85, so I prepared several varieties of parfaits and saved the remaining cups and spoons for another event. Find the details below!
Petite Berry & Yogurt Parfaits
Makes approximately 85
3 (32-ounce) containers Oikos Triple Zero Vanilla Yogurt
2 (18-ounce) packages fresh blueberries
3 (12-ounce) containers fresh raspberries
2 (0.5-ounce) packages fresh organic mint
1. For each mixed-berry parfait, drop approximately 6 blueberries into the bottom of a DLux Mini Shooter Dessert Cup. Nestle mini spoon in cup. Using a piping bag fitted with a round or star tip, pipe yogurt over blueberries, filling cup halfway. Add 2 to 3 raspberries, depending on size, to create the middle layer. Pipe yogurt over raspberries, and top with approximately 6 blueberries and 1 mint leaf.
2. For each raspberry parfait, crush one raspberry in the bottom of a DLux Mini Shooter Dessert Cup. Nestle mini spoon in cup. Using a piping bag fitted with a round or star tip, pipe yogurt over raspberry, filling cup halfway. Add 2 to 3 raspberries, depending on size, to create the middle layer. Pipe yogurt over raspberries, and top with 1 raspberry and 1 mint leaf.
3. For each blueberry parfait, drop approximately 6 blueberries into the bottom of a DLux Mini Shooter Dessert Cup. Nestle mini spoon in cup. Using a piping bag fitted with a round or star tip, pipe yogurt over blueberries, filling cup halfway. Add approximately 6 blueberries, depending on size, to create the middle layer. Pipe yogurt over raspberries, and top with approximately 6 blueberries and 1 mint leaf.
4. Once all yogurt has been used, divide remaining blueberries and raspberries among cups, and top each fruit cup with 1 mint leaf.
5. Parfaits and fruit cups may be made up to 1 day ahead. Refrigerate until ready to serve.
Note: You could also top these parfaits with granola, but in our group we have some serious nut allergies, as well as gluten intolerance, so depending on how much you know about the dietary restrictions of guests, the safer course would be to leave it off.
Wouldn't these red, white and blue parfaits be perfect for upcoming Memorial Day or Fourth of July festivities? I am glad to have a record of ingredients and amounts for this year's parfaits, as you will likely find these again on next year's graduation reception menu!
"Think big thoughts but relish small pleasures." ~ H. Jackson Brown
